Express
Red Pepper Pesto Chicken
with couscous and fattoush salad
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Sesame
- Calorie-Conscious
- Protein-Packed
- Mediterranean
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 1 Cucumber
- 10 oz. Diced Chicken Breast
- 8 oz. Cooked Couscous
- 1 Roma Tomato
- 1 oz. Greek Butter
- ½ oz. Red Pepper Pesto
- ½ oz. Pita Chips
- 0.14 oz. Lemon Juice
- 0.125 oz. Fresh Mint
- ½ tsp. Lemon N Herb Seasoning
- ½ tsp. Za'atar Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories510
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Carbohydrates42g
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Net Carbs37g
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Fat21g
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Protein38g
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Sodium1640mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Peeler
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Chicken
Pat chicken dry, and season all over with lemon n' herb seasoning, half the garlic salt (reserve remaining for couscous), and a pinch of pepper.
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, continue recipe. -
2 Prepare the Salad
Peel cucumber, if desired. Trim and halve lengthwise, then slice into 1/2” half-moons.
Core tomato and cut into 1/2" dice.Tear mint.In a mixing bowl, combine cucumbers, tomatoes, 1/4 tsp. salt, a pinch of pepper, za'atar seasoning, 1 tsp. olive oil, and mint. Set aside. -
3 Cook the Couscous
Carefully massage couscous in bag to break up any clumps. Remove couscous from packaging.
Combine couscous, remaining garlic salt, and 1 Tbsp. water in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Stir in butter and rest, 2 minutes.After 2 minutes, fluff couscous with a fork. -
4 Make Sauce and Finish Dish
In another mixing bowl, combine pesto, 1 Tbsp. water, lemon juice, and 1 tsp. olive oil. Set aside.
Plate dish as pictured on front of card, topping salad with pita chips and chicken with sauce. Bon appétit!
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